Steak-Stuffed Baked Potatoes with Parmesan Cream Sauce: The Ultimate Comfort Food Recipe
Introduction to Steak-Stuffed Baked Potatoes
If you’re looking for a mouthwatering dish that combines hearty steak with creamy, cheesy goodness, then look no further than steak-stuffed baked potatoes with Parmesan cream sauce. This recipe offers a delightful blend of flavors and textures, making it a perfect choice for both family dinners and gatherings with friends. The crispy skin of the potato gives way to a fluffy interior, all filled with tender steak and topped with a rich, savory sauce that will have everyone asking for seconds!
A Personal Story Behind My Steak-Stuffed Baked Potatoes Journey
Growing up, baked potatoes were a staple in our household. My family often enjoyed them as a side dish, but it wasn’t until I decided to enhance them with steak and a creamy sauce that they truly became a centerpiece. I remember the first time I made this dish for my friends; the compliments poured in and it quickly became a favorite. Each bite brings back memories of laughter, shared meals, and the joy of cooking for loved ones.
What Makes This Steak-Stuffed Baked Potatoes Recipe Special?
What sets this recipe apart is the combination of simple ingredients that create a gourmet experience. The use of Cajun seasoning adds a delightful kick, while the rich Parmesan cream sauce elevates the dish to new heights. Plus, it’s a complete meal all in one! You get the comforting warmth of the baked potato, the hearty protein from the steak, and the creamy goodness of the sauce—all harmonizing beautifully on your plate. It’s a dish that not only satisfies your hunger but also warms your heart.
The Full Steak-Stuffed Baked Potatoes Recipe
Ingredients
- 4 large russet potatoes
- 4 tbsp olive oil
- 1.5 tbsp sea salt
- 2 lbs beef steak (NY strip, ribeye, sirloin, or tenderloin)
- 2 tsp kosher salt
- 2 tbsp garlic, minced
- 6 tbsp butter
- 2 tbsp cajun seasoning (low sodium)
- 4 tbsp avocado oil
- 1 1/2 cups heavy cream
- 2/3 cup parmesan, grated
- 2 tbsp fresh parsley, minced
- 2 wedges lemon, juiced
- 1/2 tsp red pepper flakes
- 1 tsp freshly cracked pepper
Instructions
- Preheat the oven to 425°F and line a baking pan with parchment paper.
- Rub the potatoes with olive oil, sprinkle with sea salt, and bake for 50-60 minutes until tender.
- Prepare the steak by cutting it into 2″ pieces, drizzling with 2 tbsp avocado oil, and coating with cajun seasoning. Cook in a skillet with 2 tbsp avocado oil until golden. Add butter and garlic, cook for another minute, then set aside.
- In the same pan, add butter and garlic. Slowly whisk in heavy cream, simmer to reduce, then add red pepper flakes and parmesan. Whisk until thickened. Add parsley, lemon juice, salt, and pepper.
- Cut open the baked potatoes, fluff the insides, and spread butter inside.
- Fill each potato with steak and drizzle with parmesan cream sauce.
- Serve and enjoy!
Serving Suggestions and Variations for Steak-Stuffed Baked Potatoes
These steak-stuffed baked potatoes can be served with a side salad for a light meal or paired with steamed vegetables for a more filling option. For those who enjoy a bit of spice, consider adding jalapeños or a dash of hot sauce to the filling. If you’re looking to switch things up, try substituting the steak with grilled chicken or sautéed mushrooms for a vegetarian version. The possibilities are endless, and you can easily customize this dish to fit your taste preferences!
Frequently Asked Questions About Steak-Stuffed Baked Potatoes
Can I prepare the potatoes ahead of time?
Yes, you can bake the potatoes in advance. Just reheat them in the oven when you’re ready to serve.
What type of steak works best for this recipe?
Tender cuts like ribeye or sirloin are great choices as they provide a lot of flavor and tenderness.
How do I store leftovers?
Store any leftover stuffed potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for the best texture.
Can I make the cream sauce ahead of time?
Absolutely! You can make the sauce a day in advance and reheat it gently on the stove before serving. Just be sure to stir well!
Steak-Stuffed Baked Potatoes with Parmesan Cream Sauce
Equipment
- Oven Preheat to 425°F (220°C)
- Skillet For cooking steak and sauce
Ingredients
- 4 large russet potatoes
- 4 tbsp olive oil
- 1.5 tbsp sea salt
- 2 lbs beef steak NY strip, ribeye, sirloin, or tenderloin
- 2 tsp kosher salt
- 2 tbsp garlic minced
- 6 tbsp butter
- 2 tbsp cajun seasoning low sodium
- 4 tbsp avocado oil
- 1 1/2 cups heavy cream
- 2/3 cup parmesan grated
- 2 tbsp fresh parsley minced
- 2 wedges lemon juiced
- 1/2 tsp red pepper flakes
- 1 tsp freshly cracked pepper
Instructions
- Preheat the oven to 425°F and line a baking pan with parchment paper.
- Rub the potatoes with olive oil, sprinkle with sea salt, and bake for 50-60 minutes until tender.
- Prepare the steak by cutting it into 2" pieces, drizzling with 2 tbsp avocado oil, and coating with cajun seasoning. Cook in a skillet with 2 tbsp avocado oil until golden. Add butter and garlic, cook for another minute, then set aside.
- In the same pan, add butter and garlic. Slowly whisk in heavy cream, simmer to reduce, then add red pepper flakes and parmesan. Whisk until thickened. Add parsley, lemon juice, salt, and pepper.
- Cut open the baked potatoes, fluff the insides, and spread butter inside.
- Fill each potato with steak and drizzle with parmesan cream sauce.
- Serve and enjoy!